Mr. Albert Pak Nam CHAN

Mr. Albert Pak Nam CHAN |Clyto Access

Lecturer, Chinese University of Hong Kong, Hong Kong


Expertise: Food flavors, Chemical properties and applications of food additives, Preservatives, Dietary Ingredients, Processing Aids, Food Colors, Texturizers


Mr. Albert is a Part-time Lecturer of the Master of Science Programs in Related Food Disciplines for Hong Kong University (School of Biological Studies) and Chinese University of Hong Kong (School of Life Science). Before retirement, he was working in food ingredient processing plant in China producing food flavors and konjac gum. After retirement, he invited by both Hong Kong University and Chinese University of Hong Kong as Part-time Lecturers in their respective Master of Science food programs until now. During the period, he contributed 2 chapters on Food Additives to the published Handbook of Food Chemistry, by Springer Publisher of Germany. From 1981-2006, he served as a CEO and Director of M&S Group of Companies, Hong Kong and China. He has more experience in the area of Food Science and Technology. Presently, he is a guest reviewer of Journal Academy of Africa, reviewing various manuscripts for their publishing journals, like African Journal of Agricultural Research, Journal of Cereal and Oilseeds, Journal of Fisheries and Aquaculture, African Journal of Biotechnology, Journal of Oceanography and Marine, Journal of Hospitality Management and Tourism, etc. 


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